Bright Spring Salad
User Reviews
5
Bright Spring Salad
Description
This Bright Spring Salad begins with asparagus blanched just until tender and cooled to preserve its freshness and vibrant green color. Thawed peas are mixed in, and the dressing is prepared from fresh basil and/or mint, garlic, lemon juice and zest, white wine vinegar, olive oil, and sea salt. The dressing is tossed with the asparagus and peas to coat them evenly.
The salad is assembled with fresh salad greens as the base, layered with the asparagus and peas. Thinly sliced radishes add crispness, while crumbled feta brings a salty creaminess. Diced avocado offers richness, and roasted chickpeas provide a crunchy texture along with toasted pistachios. Fresh herbs garnish the top, enhancing flavor and presentation.
The result is a harmonious mix of textures—from crisp vegetables and nuts to creamy cheese and avocado—with bright, herbaceous, and citrusy notes from the dressing. It works well as a light lunch or a side dish for spring and summer meals.
Ingredients
- 1 bunch asparagus tender parts, chopped into 1-inch pieces
- ½ cup peas thawed, frozen
- A few handfuls salad greens
- 2 radish thinly sliced
- ½ cup feta cheese crumbled
- ½ avocado pitted and diced
- ¼ cup pistachio chopped, toasted
- ½ cup chickpeas roasted
- fresh herbs for garnish (basil, mint and/or chives)
- salt sea salt and freshly ground
- black pepper sea salt and freshly ground
Dressing
- ¼ cup basil or a mix of basil and mint leaves, fresh leaves
- 1 garlic small clove
- 1 tablespoon lemon juice fresh
- ½ teaspoon lemon zest
- 1 tablespoon white wine vinegar
- 2 tablespoons extra-virgin olive oil plus more as desired
- ¼ teaspoon salt sea salt
Instructions
- Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, or until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry and transfer it back to the bowl and add the peas.
- Make the dressing: In a food processor, pulse together the basil, garlic, lemon juice and zest, vinegar, olive oil, and salt. Season to taste, adding more oil as desired.
- Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
- Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus/pea mixture, the radishes, feta, avocado, pistachios, chickpeas, and herbs on top. Drizzle with the remaining dressing, season to taste with more salt and pepper, and serve.
User Reviews
Overall Rating
5
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